Jalapeño Poppers

jalapeño poppers


fresh jalapeño halves stuffed with flavorful, creamy cheese

serves 4.

INGREDIENTS

JALAPEÑO POPPERS

  • JALAPEÑO PEPPERS: 6, halved & seeded
  • OLIVE OIL: 2 tbsp, divided
  • Spero Sunflower™ Cream Cheese: ½ cup, we recommend The Original :D 
  • GREEN ONION: 2 tbsp, chopped 
  • CILANTRO: 2 tbsp, chopped 
  • GARLIC POWDER: 1 tbsp
  • PANKO BREAD CRUMBS: ¼ cup
  • SPICES: salt & pepper, to taste

DIPPING SAUCE

DO ITTT

JALAPEÑO POPPERS

  1. PREHEAT oven to 400ºF. 
  2. DRIZZLE jalapeno halves with 1 tbsp olive oil on a sheet pan. Toss to coat, then arrange jalapeños in a single layer, cut-side up.
  3. COMBINE Spero Sunflower™ Cream Cheesehalf of green onion, half of cilantro, garlic powder, and salt & pepper in a small mixing bowl.
  4. DIVIDE cream cheese mixture between jalapeño halves.
  5. COMBINE panko bread crumbs with remaining 1 tbsp olive oil in a small bowl. Stir to combine. 
  6. TOP jalapeño halves with panko mixture. 
  7. TRANSFER sheet pan to oven and roast 20-22 minutes, until golden.

DIPPING SAUCE

  1. COMBINE Spero Sunflower™ Cream Cheese with lime juice, 1 tbsp water, chipotle powder, garlic powder, and salt & pepper in a small bowl. Whisk until smooth and creamy.
  2. SPRINKLE jalapeño poppers with remaining green onion and cilantro.
  3. SERVE with creamy chipotle dipping sauce.

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